I absolutely adore Thai food. I actually have a hard time trying new things at Thai restaurants, as the foods I already love are so tempting that I don’t want to gamble on something else. This has made me want to learn Thai cooking.
Giving it a try
The thing is, for a long time I was intimidated. I knew there were exotic ingredients, and I was worried that there would be techniques that I wouldn’t be able to master. For years I put it off until I realized that I could make pad thai. However, the way I did it could be considered “cheating”; I used bottled sauce. So this week, I finally gave it a real shot. After reminiscing about the delights of tom kha, a coconut soup, I took a deep breath and set out on a new culinary path.
This recipe is actually pretty simple. Gathering the ingredients is honestly the hardest part. Unless you already cook Thai food, you probably won’t have everything on hand. The good news is that outside of the chicken and chicken stock, which I already had, the ingredients only cost me around $15.00. Since several ingredients came with more than enough for this soup, I won’t have to buy those the next time I make this. And trust me, there will be a next time.
- 5 cups chicken stock
- 2 tablespoons tamarind or chili-tamarind paste
- 1/4 cup sliced galangal
- Rind of 1 lime
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons sugar
- 1 stalk lemongrass, thinly sliced
- 1 1/2 cups sliced mushrooms
- 1 pound chicken breasts
- 2 13.5-ounce cans unsweetened coconut milk
- 3 tablespoons fish sauce
- 1 teaspoon Activz Coconut Water Powder
- 1 teaspoon Activz Carrot Powder
- 3 Thai chilis, minced (optional)
- Cilantro, chopped
- Prepare the ingredients. If you haven’t sliced lemongrass before, I strongly recommend finding a YouTube video since some parts of it are not used.
- In a slow cooker, stir together chicken stock, tamarind paste, galangal, lime rind, lime juice, sugar, lemongrass and mushrooms. Place the chicken breast on top.
- Cook on low for 4–6 hours.
- Shred chicken using two forks.
- Add the coconut milk, fish sauce, Activz powders and chilis. Stir, then cook covered on low for 10 more minutes.
- Ladle into bowls and generously sprinkle cilantro on top.